Super summer pesto dressing

This is a beautiful, vibrant dressing that is filled with an abundance of nutritional goodness, loads of flavour, big aromatic herbaceous freshness and a zesty cheesiness that will make anyone’s mouth water.

Ingredients:

½ cup x fresh basil leaves

½ cup x fresh parsley leaves & stalks

½ baby spinach leaves

½ cup x fresh chives

¼ cup x macadamias or almonds

3 tbsp x hemp seeds

½ cup x extra virgin olive oil

¼ cup x fresh lemon juice

¼ cup x filtered or spring water

½ tsp x sea salt

A good pinch x ground black pepper

4 tbsp x nutritional yeast

2 tbsp x hemp seeds

How to make:

Add all ingredients to blender or bullet and blend until smooth.

Serving:

Serve cold as a salad dressing, toss with some roasted vegetables (Carrots, sweet potatoes and pumpkin go with this really well) or even toss with some zucchini noodles or freshly cooked pasta for a zingy, herbaceous sauce.

Storage:

Keep stored in an airtight jar in the fridge use within 3 days. You can also make larger batches and freeze into smaller portions in airtight containers for up to 2 months.

A note on balancing taste & texture: If you find this too zingy/lemony in taste, try adding a little more salt. To increase the savoury/cheesy flavour, add a little more nutritional yeast. To thicken the consistency, add a few extra nuts, or to thin, use less nuts. To increase the overall flavour intensity, don’t add any water and use ½ the amount of nuts.

About The Chef:

Simon Favorito: Executive Chef and Head of Wholefood Education

Simon Favorito comes from a lineage of wholefood chefs & has spent over half his life helping people to discover the magic of wholefood medicine through the culinary arts as a chef, a natural health practitioner, coach & teacher.

You can find Si cooking and teaching at Billabong Retreat every week Wednesday to Friday. For information on Wholefoods medicine, recipes, workshops and courses, be sure to visit Simon’s Facebook page: Your Conscious Kitchen. or his Instagram Page